OMELETT  mit   RÄUCHERFORELLE  

Omelette with Smoked Trout

250 g filets from smoked trout
2 tbsp. creme fraiche
4 tbsp. sour cream
lemon juice
6 eggs
125 ml cream
salt, cayenne pepper, oil

 

 

Cut filets into small pieces and mash them with a fork. Mix well creme fraiche and sour cream, add some lemon juice, fold in trout and mix well.
Mix eggs with cream and spice with salt and cayenne pepper. Heat oil in a pan and bake 4 omeletts.
Cover omeletts with trout-cream and furl them.
Serve on warmed plates.

 

       
     
 

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